DIRECTIONS

TO PREPARE THE PEACH SAUCE: In a large skillet, place the peaches, white wine or chicken stock, cinnamon, and sugar and stir gently over medium heat until the peaches are tender and heated through. The sauce will reduce slightly and thicken. Set aside and keep warm.

TO PREPARE THE CHICKEN: Set up an assembly line: place the flour on a flat plate, the egg mixture in a large bowl, and the chopped nuts on a flat plate. In a large skillet, heat the oil until it is hot.

Dip the chicken into the flour and shake off any excess, then dip into the egg mixture and then into the chopped nuts. Place the coated chicken into the skillet and sauté over moderate heat for approximately 3 minutes on each side, until completely cooked.

TO SERVE: Place half a chicken breast on each dinner plate and top with a portion of the peach sauce.

If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare...